Chocolate-Chip Mug Muffin

Posted on by

5

Happy Friday to you! Know what you deserve this morning?

A healthy mug-sized muffin, but one that you won’t have to wait around for 15 minutes while it bakes.

I can’t believe I haven’t posted this recipe yet. I use it all the time. It’s adapted from Chocolate-Covered Katie’s Single-Lady Microwave Cupcake, and it is soooooooooo good. Much better, I think, than those ones you find on Pinterest that require a whole egg. Yuck. Those just turn out flemmy and gross. This little mug muffin, on the other hand, takes the other cakes.

I’ve tried it so many different ways: cinnamon sugar, blueberries, strawberries, blackberries, nuts, pumpkin, etc. But nothing beats the deliciousness of a warm, melted chocolate center. So I’m showing my chocolate-chip version below, but feel free to sub in chocolate chips for any other mix-ins. Know, however, that dried fruit will bake better in the microwave than regular fruit, which can sometimes come out gummy.

Ingredients

  • 3 tbsp flour (I used 2 T spelt + 1 T coconut)
  • dash of salt, baking powder, and vanilla
  • 1 tbsp applesauce, oil, or pre-melted margarine (Note: For an extra soft cupcake, use oil.)
  • 1 tbsp plus 1 tsp liquid (milk or water)
  • 2 t stevia or other sweetener

Directions

-Lightly grease a coffee mug and set aside. If you’d prefer to bake, preheat the oven to 330 degrees and bake for about 10 minutes.

-Combine all dry ingredients, and then mix in wet. You may add to need a bit more water if the mixture is too dry, but don’t overdo it. Or if you opted for a liquid sweetener–honey, xylitol, etc.– you may need to scale back the other liquids a tad.

-Place batter in the mug. Add your mix ins and microwave for about 1 minute and 20 seconds. Remove quickly and devour while it’s still warm and gooey.

If you wanted to bake this, the muffin will rise more and turn out softer. But who has time to wait on an oven?

Have a great weekend!

Related articles

(function(i,s,o,g,r,a,m){i[‘GoogleAnalyticsObject’]=r;i[r]=i[r]||function(){
(i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o),
m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m)
})(window,document,’script’,’//www.google-analytics.com/analytics.js’,’ga’);

ga(‘create’, ‘UA-45683301-1’, ‘wordpress.com’);
ga(‘send’, ‘pageview’);

5 thoughts on “Chocolate-Chip Mug Muffin”

  1. Pingback: Chocolate Cupcake for One | Collegiate Culinaire

  2. Pingback: Secret Ingredient Cookie Dough Dip | Collegiate Culinaire

    • I’m sorry it didn’t work for you! It could be a few things:
      1. What oil are you using? Coconut oil will make for a fluffier muffin than, say, the applesauce, which can work well, but usually is a bit denser.
      2. Did you use milk or water for the liquid? As you’ve probably already guessed, milk turns out a fluffier muffin.
      3. What’s the heat setting on your microwave? If it heats up really fast, that could be too fast. See if you can lower the setting and make sure the dough isn’t spending too long in there. Overcooking dries it out and leaves it like the hard lump you described.

      I hope that helps. Every time I’ve made this recipe the dough rises quite a bit and falls a little when it’s done, so I hope one of the three solutions above will help you (although you could try more baking soda if you want). Let me know how it goes!

      Reply

Leave a comment